Rice Flour Green Tea Chiffon Cake

Directions

1. 1
   Separate the egg white and yolk.
2. 2
   You'll use 30 g of sugar with each, so separate and measure.
3. 3
   Add 30 g of sugar to the egg white in three batches.
4. 4
   Use a hand-mixer to mix into a meringue.
5. 5
   Add 30 g of sugar to the egg yolk.
6. 6
   Whip in a double broiler until it becomes white-ish.
7. 7
   Heat the soy milk in the microwave (500 W) for 30 seconds.
8. 8
   Add the soy milk and the oil, mixing well after adding each.
9. 9
   Add the rice flour and matcha and mix well.
10. 10
    Add 1/3 of the meringue to the egg yolk bowl and mix well.
11. 11
    Add half of the remaining meringue and mix with a spatula in a cutting motion.
12. 12
    Add the batter to the meringue bowl and use a rubber spatula to mix using a scooping motion from the bottom.
13. 13
    Bake in the preheated oven at 180 C for 30 minutes.
14. 14
    Remove after 10 minutes and make 5 cuts towards the center.
15. 15
    Watch it carefully; if it looks like it's over-cooking, cover with aluminum foil.